end of summer | canning
This post is sponsored by the makers of Ball® home canning products.*
i cannot believe it is already back to school season.
it’s not quite summer, and not yet fall. sometimes these in between times feel uncomfortable, but i’m trying to find gratitude + abundance here. making the most of what’s here in my present moment. Did you know you can make your own Dijon Mustard? I had no idea, until the makers of Ball(R) home canning products asked if i'd share this recipe with you.
This year our family, our garden, our home is in transition. The usual things I grow or preserve are non-existent, but this recipe is so simple, so delicious, made with things you may already have in your pantry. A sprig of rosemary, mustard seed, mustard powder, white wine, garlic, comes together to make a classic condiment, for sandwiches and in recipes. Paired with the adorable Ball(R) Smooth Sided four ounce jars, this would make a wonderful gift in a basket with a bottle of wine, a baguette and jam and your favorite cheese.
As virgo season is upon us, taking the time to prepare for the autumn season ahead. Back to school, meal planning, and getting ready for the colder months. It’s the perfect time to canning the last of the season’s harvest and prepare your heart, mind and home for the gatherings in fall and winter.
Dijon Mustard
Ingredients
2 cups chopped onion
2 cups Pinot Grigio or other dry white wine
1 cup white wine vinegar (5% acidity)
1 tsp. salt
6 garlic cloves, coarsely chopped
4 black peppercorns
1 rosemary sprig
1 cup yellow mustard seeds
1⁄3 cup dry mustard
2 2⁄3 cups water
Directions
Combine first 7 ingredients in a large stainless steel or enameled saucepan. Bring to a boil over high heat; reduce heat, and simmer, uncovered, 15 to 20 minutes or until onion is very soft, stirring occasionally. Remove pan from heat; pour onion mixture through a wire-mesh strainer into a glass or stainless steel bowl. Discard solids.
Stir mustard seeds and dry mustard into wine mixture. Cover and let stand at room temperature at least 24 hours, but no longer than 48 hours.
Process mustard mixture in a blender or food processor, adding water until consistency of cooked oatmeal.
Transfer mustard to a small saucepan. Bring to a boil, stirring often; reduce heat, and simmer, uncovered 5 minutes.
Ladle hot mustard into a hot jar, leaving 1⁄4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip-tight. Place jar in boiling- water canner. Repeat until all jars are filled.
Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and let cool for 12-24 hours before checking the seal. Lid should not flex up and down when the center is pressed.
have you ever made your own condiments? mustard, ketchup, bbq sauce?
*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.